Name: Turkey Scaloppine with Tomatoes and Capers Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 2 tbsp cooking oil; 4 (about 1¼ lbs in all) turkey cutlets; ½ tsp salt; ¼ tsp fresh ground black pepper; cup flour; cup dry white wine; ½ cup or homemade stock, canned low sodium chicken broth; ½ tsp dried marjoram; ½ cup canned, crushed tomatoes in thick puree; 1 tbsp butter; 2 tbsp capers

How To Make Turkey Scaloppine with Tomatoes and Capers

This turkey scaloppine is gently simmered in a rich and sweet white-wine tomato sauce, and tossed in with salty capers, for a filling dinner meal!

Preparation: 10 minutes

Cooking: 15 minutes

Total: 25 minutes

Serves:

Ingredients

2tbspcooking oil
4turkey cutlets,(about 1¼ lbs in all)
½tspsalt
¼tspfresh ground black pepper
1cupflour
1cupdry white wine
½cupchicken broth,low sodium, canned
½tspdried marjoram
½cuptomatoes in thick puree,canned, crushed
1tbspbutter
2tbspcapers

Instructions

In a large nonstick frying pan, heat the oil over moderately high heat.
Season the turkey with ¼ teaspoon of the salt and the pepper. Dredge the turkey in the flour and then shake off any excess.
Cook the cutlets for 1 to 2 minutes per side, until just done. Remove from the pan and cover loosely with foil to keep warm.
Decrease the heat to moderate. Add the wine to the pan and cook, stirring to dislodge any brown bits that cling to the bottom of the pan, for 1 minute. Add the broth and marjoram and simmer for 2 minutes longer.
Stir in the tomatoes, butter and the remaining ¼ teaspoon of salt. Simmer for about 4 minutes until starting to thicken. Stir in the capers.
Spoon the sauce over the scaloppine, serve, and enjoy!